Best 2 Homemade Veggie Bouillon Recipes

Homemade veggie bouillon is a delicious and versatile pantry staple that can instantly elevate the flavor of any dish. Made from a blend of vegetables, herbs, and spices, this all-natural alternative to store-bought bouillon cubes and powders is not only packed with flavor but also incredibly easy to make. Whether you're a seasoned chef or a novice cook, creating your own homemade veggie bouillon is a rewarding experience that will transform your cooking forever.

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HOMEMADE VEGGIE BOUILLON

Homemade Veggie Bouillon image

This recipe requires a food processor. I have a 8-cup / 2 liter / 2 quart model, and needed every cubic inch of it. I found the best approach if you are tight for space in your food processor is to add a few of the ingredients, then pulse a few times. The ingredients collapse and free up more space for the next few ingredients. If you don't find yourself using much bouillon, I will suggest making a half batch of this. And for those of you wanting to do a version with no salt, freeze the pureed vegetables in small amounts - say, ice cube trays, just after pureeing them. Introduce salt in whatever amount you like later in the cooking process.

Provided by Mindelicious

Categories Stocks

Time 20m

Yield 168 teaspoons, 168 serving(s)

Number Of Ingredients 11

Ingredients

5 ounces leeks, sliced and well-washed
7 ounces fennel bulbs, chopped
7 ounces carrots, well scrubbed and chopped
3 1/2 ounces celery
3 1/2 ounces celery root, peeled and chopped (celeriac)
1 ounce sun-dried tomato
3 1/2 ounces shallots, peeled
3 medium garlic cloves
9 ounces fine grain sea salt
1 1/2 ounces flat leaf parsley, loosely chopped
2 ounces cilantro, loosely chopped

Steps:

Place the first four ingredients in your food processor and pulse about twenty times. Add the next four ingredients, and pulse again. Add the salt, pulse some more. Then add the parsley and cilantro. You may need to scoop some of the chopped vegetables on top of the herbs, so they get chopped. Mine tended to want to stay on top of everything else, initially escaping the blades.
You should end up with a moist, loose paste of sorts. Keep 1/4th of it in a jar in the refrigerator for easy access in the coming days, and freeze the remaining 3/4 for use in the next month. Because of all the salt it barely solidifies making it easy to spoon directly from the freezer into the pot before boiling.
Start by using 1 teaspoon of bouillon per 1 cup (250 ml), and adjust from there based on your personal preference.
Makes roughly 3 1/2 cups.

HOMEMADE VEGGIE BOUILLON

HOMEMADE VEGGIE BOUILLON image

Categories Vegetable

Yield 3 1/2 cups

Number Of Ingredients 11

Ingredients

5 ounces / 150 g leeks, sliced and well-washed
7 ounces / 200g fennel bulb, chopped
7 ounces / 200g carrot, well scrubbed and chopped
3.5 ounces / 100 g celery
3.5 ounces / 100g celery root (celeriac), peeled and chopped
1 ounce / 30g sun-dried tomatoes
3.5 ounces / 100g shallots, peeled
3 medium garlic cloves
9 ounces / 250g fine grain sea salt
1.5 ounces / 40 g flat-leaf parsley, loosely chopped
2 ounces / 60g cilantro (coriander), loosely chopped

Steps:

Place the first four ingredients in your food processor and pulse about twenty times. Add the next four ingredients, and pulse again. Add the salt, pulse some more. Then add the parsley and cilantro. You may need to scoop some of the chopped vegetables on top of the herbs, so they get chopped. Mine tended to want to stay on top of everything else, initially escaping the blades. You should end up with a moist, loose paste of sorts. Keep 1/4th of it in a jar in the refrigerator for easy access in the coming days, and freeze the remaining 3/4 for use in the next month. Because of all the salt it barely solidifies making it easy to spoon directly from the freezer into the pot before boiling. Start by using 1 teaspoon of bouillon per 1 cup (250 ml), and adjust from there based on your personal preference.

Tips:

Use a variety of vegetables to create a flavorful broth. Some good options include carrots, celery, onions, garlic, leeks, and tomatoes.
Roast your vegetables before adding them to the broth. This will help to caramelize them and bring out their sweetness.
Use a slow cooker or a large pot to make your broth. This will allow the flavors to develop over time.
Add herbs and spices to your broth for extra flavor. Some good options include bay leaves, thyme, rosemary, and peppercorns.
Strain your broth before using it. This will remove any solids and make it smooth and flavorful.

Conclusion:

Homemade veggie bouillon is a delicious and versatile ingredient that can be used in a variety of recipes. It's a great way to add flavor to soups, stews, and sauces. It can also be used as a base for making gravy or risotto. With a little planning and effort, you can easily make your own veggie bouillon at home. So next time you're looking for a flavorful and healthy way to add flavor to your cooking, give homemade veggie bouillon a try.

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